Stir-firied Lobster with Chicken

Ingredients

* 1 medium-sized lobster, meat diced, shell boiled
* 1/2 tsp salt
* Pinch of sugar
* Pinch of pepper
* 1 egg white
* 1 tbsp cornstarch, blended with water
* 2 tbsp oil
* 1/2 sweet red pepper, shredded
* 2 dried black mushrooms, soaked and shredded
* 4 – 5 snow peas, ends trimmed, cut lengthwise
* 1/2 tsp finely chopped garlic
* 1/2 tsp finely chopped ginger
* 1/4 tsp salt
* Pinch of sugar
* Pinch of pepper
* 1 tbsp Chinese rice wine
* 1 tbsp chicken stock
* 1 tsp cornstarch, blended with water
* 8 oz boneless chicken, diced
* 1/2 tsp salt
* Pinch of pepper
* 1/2 cup cornstarch, blended with water
* oil for deep frying
* 1/2 – 1 tbsp chili paste
* 1 tbsp finely chopped garlic
* 1 tbsp finely chopped ginger root
* 1/4 cup chicken stock
* 1 tbsp black rice vinegar
* 1 tbsp sugar
* 2 tsp light soy sauce
* 1/4 cup Chinese rice wine
* 2 tsp cornstarch, blended with:
* water
* 1-1/2 cups steamed broccoli

Cooking Instructions

Season the lobster meat with salt, sugar, pepper, egg white, cornstarch and 1 tbsp oil, massaging to mix well. Heat remaining tbsp of oil and stir fry the lobster for 5 seconds, then add red pepper, mushrooms and snow peas. Continue cooking over high heat for 1 minute. Add garlic and ginger, stir to mix well, then add all remaining ingredients, except cornstarch. Heat through, thicken with cornstarch and keep warm while preparing the chicken.

Sprinkle chicken with salt, pepper, cornstarch and 2 teaspoons of cooking oil, massaging to mix well. Deep fry chicken for 3 – 4 minutes until crisp and golden. Drain and set aside. Discard oil. Heat 1 tbsp fresh oil and fry the chili paste for a few seconds. Add garlic and ginger and stir fry for a few seconds, then add all other ingredients, except blended cornstarch and steamed broccoli. Heat through, thicken with cornstarch. Serve chicken and lobster on a platter, garnished with steamed broccoli.

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Tangerine Lobster Tails

Ingredients

* 1 cup unsalted butter
* Zest and juice of 2 tangerines
* 1/2 teaspoon kosher salt
* 4 lobster tails, 6-8 ounces each

Cooking Instructions

1. In a small saucepan over very low heat, melt the butter. After the butter has melted, skim off all the foam. Add the tangerine zest, juice, and salt. Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.

2. Using kitchen shears, split each tail in half lengthwise. (If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.) Lightly brush the exposed meat with the butter in the cup. Grill the lobster tails, meat side down, over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until lightly marked, 2 to 3 minutes (watch for flare-ups). Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup. Remove from the grill and serve warm with the reserved butter on the side.

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Steamed Lobster

Ingredients

* 4 lobsters (at least 1-1/4 lbs each)
* 1 tbsp salt (better still, use seawater)
* Melted butter and/or lemon wedges

Cooking Instructions

Have ready:

Fill the bottom of a pot large enough to hold the lobsters with a good inch of water. Add:

Cover and bring to a boil. Add the lobsters and cover. Cook 1-1/2-pound lobsters for about 15 minutes, until they are bright red. Add 2 to 3 minutes for every 1/4 lb increase in weight; that is, steam 2-pound lobsters for 20 minutes, 2-1/2-pound lobsters for 25. (All of this assumes that the water continues to boil as you add live lobsters; if you are cooking more lobsters or you leave the lid off for more than 30 seconds or so, add a couple of minutes to the cooking time.)

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Lobster Bisque

Simple Lobster Bisque

Ingredients

* 2 1-1/2-pound live lobsters
* 2 tbsp olive oil
* 1 onion, sliced
* 1 large celery stalk, sliced
* 1 small carrot, sliced
* 1 garlic head, cut in half crosswise
* 1 tomato, sliced
* 2 tbsp chopped fresh tarragon
* 2 tbsp chopped fresh thyme
* 2 bay leaves
* 8 whole black peppercorns
* 1/2 cup brandy
* 1/2 cup dry Sherry
* 4 cups fish stock or bottled clam juice
* 1/4 cup tomato paste
* 1/2 cup whipping cream
* 2 tsp cornstarch
* 1 tbsp water

Cooking Instructions

Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tbsp water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

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Lobster Ravioli with Zucchini

Ingredients

* 3-1/2 oz Crème fraîche or heavy cream
* 2 tsp Tomato paste
* 1/4 tsp Tarragon
* 1/2 tsp Chives, chopped
* Salt
* Cayenne
* 40 Wonton skins
* 1 Egg yolk, thinned with an equal volume of water
* 6 oz Shellfish sauce (p. 66)
* 2 oz Crème fraîche
* Zucchini, medium, as needed
* 1/2 oz White wine
* 2 Lobsters, about 1-1/4 lb (600 g) each

Cooking Instructions

Mise en Place:

1. Steam the lobsters for 5 minutes. Cool. Remove the meat from the shells. Use the shells to make the sauce or save for another purpose.

2. Cut the lobster meat into thin slices. Toss with the white wine.

3. Cut the zucchini into slices about 1/8 inch (3 mm) thick. You will need 5 slices per portion. Blanch the slices in boiling salted water for about 30 seconds. Drain and cool under cold water.

4. Mix together the crème fraîche or heavy cream, tomato paste, tarragon, and chives. Add salt and cayenne to taste. Whip the mixture until it holds a soft shape.

5. Drain the lobster. Lay out half of the wonton skins on the worktable. Place a piece of zucchini in the center of each one. Top each with 1/2 oz (15 g) of lobster and then with 1 tsp (5 ml) of the cream mixture.

6. Brush the edges of each of the skins with the egg yolk mixture. Top with the remaining wonton skins. Press the edges together well to seal, taking care to press out any air bubbles.

Finishing:

1. Drop the ravioli into boiling salted water. Reduce the heat to a simmer. Simmer for 3 minutes.

2. Remove the ravioli from the water with a skimmer. Drain well.

3. Plate the ravioli, allowing 5 per portion.

4. Ladle a ribbon of shellfish sauce around and over each portion. Drizzle with 1 tbsp (15 ml) of crème fraîche that has been warmed slightly.

 

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Lobster Newburg

Ingredients

* 3 lobsters (1-1/2 lbs each)
* 2 tbsp vegetable oil
* 3 medium shallots, coarsely chopped
* 2 tbsp tomato paste
* 1 tsp paprika
* 6 tbsp dry white wine
* 1-1/2 cups chicken or fish stock
* 1-1/2 cups heavy cream
* 1 tsp salt
* 1 tbsp unsalted butter
* 6 oz small mushrooms, wiped clean and quartered
* 2 tbsp dry sherry
* 1 large egg yolk
* 2 tbsp heavy cream
* 1-1/2 tbsp chopped fresh tarragon
* 1-1/2 tbsp chopped fresh parsley
* Hot cooked rice

Cooking Instructions

When they are still, separate the tail and claws from the bodies and set aside. Split each lobster body. With your fingers or a paring knife, remove and discard the vein-like intestinal tract along the length of the lobster tail. Remove the small sac from behind the eyes. Remove the tomalley (the greenish gray liver) and the dark red coral (if the lobster is female). Press half of the tomalley and roe through a strainer to remove any lumps and set aside. Discard the other half. Cut each lobster body into 4 pieces.

Pour 2 inches water into the bottom of a steamer or large pot with a lid into which a colander just fits. Cover and bring to a full boil. When ample steam has collected, place the lobster claws and tails on the steamer rack or in the colander. Cover and steam without peeking for 4 minutes. Remove the lobsters and immediately cool under cold running water. Remove the tail meat from the shells and cut into 1-1/2-inch chunks. Crack the knuckles and claws, remove the meat, and cut into chunks.

Heat in a large saucepan over high heat until smoking:

Add the lobster body pieces and cook, stirring, for 5 minutes. Add and cook for 5 minutes more:

Add and bring to a boil:

Boil until almost evaporated, 1 to 2 minutes, then stir in:

Bring the cream to a boil, reduce the heat, and simmer gently for 15 minutes. Meanwhile, melt in a large skillet over medium heat:

Add:

Cook, stirring occasionally, until softened and all of the liquid has evaporated, about 5 minutes. Strain the lobster sauce into the skillet, pressing on the shells to extract their flavorful liquid. Stir in the lobster meat and bring to a simmer. Add:

Simmer for 30 seconds. Whisk together in a small bowl the reserved tomalley and roe and 2 tablespoons of the cream sauce along with:

Whisk this mixture into the lobster sauce and bring just to a simmer over low heat. Do not let the sauce boil. Stir in:

 

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Lobster Newburg Fondue

Ingredients

* 2 tbsp unsalted butter
* 2 tbsp finely chopped shallots or white parts of scallions
* 3 tbsp all-purpose flour
* 1/2 cup dry white wine
* 2 tbsp dry sherry such as Manzanillo
* 1/2 cup chicken stock, preferably homemade or reduced sodium canned broth
* 1/2 cup heavy cream
* 1 lb Gruyère cheese, rind trimmed and discarded, and shredded (about 5 cups)
* 8 oz (1-1/2 cups) chopped cooked lobster meat
* 1 tbsp finely chopped fresh parsley
* 1/8 tsp salt
* Freshly ground pepper, to taste

Cooking Instructions

1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.

2. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Gradually stir in the cheese, stirring each addition until it is melted. Stir in the lobster and parsley. Season with the salt and pepper.

3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.

 

 

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Lobster Newburg I

Ingredients

* 1-1/2 cups heavy cream
* 3 well-beaten egg yolks
* Salt, freshly ground pepper, cayenne
* 3 cups cooked lobster meat
* 1 tbsp butter
* 1 tbsp sherry

Cooking Instructions

Heat the cream over hot water. Remove from the heat and stir in the egg yolks and seasoning to taste. Return to cook over hot water (simmering gently – do not allow it to boil), and stir until the mixture is thick enough to coat the spoon. Add the lobster and continue to cook over hot water 5 minutes or till it is heated through. Add the butter and sherry and cook 1 minute longer. Spoon over toast, into patty shells or into the center of a rice ring.

 

 

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Lobster Armoricaine

Ingredients

* 1/2 cup mayonnaise
* 1/2 cup aspic jelly
* 4 oz. butter, softened
* 8 oz. smoked salmon, sliced
* 2 lb. lobster chunks
* 1/2 tsp salt
* 1/4 tsp white pepper, ground
* 1 tbsp lemon juice
* 1/4 tsp seafood seasoning
* 1/4 cup dill, chopped
* 1 cup watercress, chopped
* 1/2 cup parsley, chopped

Cooking Instructions

Combine the three green herbs. In a bowl, mix the mayonnaise with liquid aspic jelly and butter. Place a sheet of wax paper or plastic wrap on a flat surface. Lay the smoked salmon over the surface of paper or wrap.

Combine the herbs with the mayonnaise and aspic. Fold in the lobster chunks. Season to taste with the remaining ingredients.

Spoon the cooked lobster mix over the center of salmon. Shape into a log. Lift the paper or film so that the smoked salmon seals the lobster mix. Twist both ends of lobster roll and refrigerate for 2 to 3 hours. Slice chilled lobster roll and serve with mayonnaise or other cold sauce.

 

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Long and Short Monster Fingers

Ingredients

* 11 oz each) refrigerated breadstick dough
* Orange, yellow & green food color sprays (see Note)
* 1 large egg, lightly beaten
* 60 whole natural almonds
* Poppy seeds

Cooking Instructions

Heat oven to 375°F. You’ll need 2 large baking sheets lined with nonstick foil. Unroll 1 can breadstick dough and separate along perforated lines into 12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacing ropes 2 in. apart. Shape ropes into fun curves.

Lightly tint the dough ropes in blotchy tones using the spray colors with short, quick spurts (use all three colors on each finger).

Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds.

Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool on sheet on wire rack. Wipe foil on baking sheets clean.

Unroll remaining breadstick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-in.-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.

Plan Ahead: You can make 1 day ahead and store in an airtight container at room temperature. Reheat in oven about 5 minutes before serving.

 

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